Eating in // Orange Scented Truffles

Making truffles is a relatively simple process. It takes really good chocolate, heavy cream, and a few flavoring agents and there you have it. I know I probably say this a lot, but, quality of ingredients really matter here. Don't skimp!  Even if you don't have a valentine, you should just make them for yourself. They are perfectly smooth and chocolatey with a slight hint of orange. I actually used a tangelo for this recipe and I was amazed by how sweet and floral the flavor was. I highly recommend it but an regular orange will work, too. I also added a splash of bourbon for good measure. 

Ingredients:

1/4 lb ( 4 oz) semi-sweet chocolate (Ghirardelli chips worked well)

1/4 lb (4 oz) dark chocolate (Ghirardelli, again)

1/2 cup heavy cream

1/2 oz bourbon whiskey (optional)

1 tsp. vanilla extract

the peel from 1 tangelo or orange.

1/8 tsp sea salt

For dusting the truffles:

1/2 cup powdered sugar

1/2 cup cocoa powder

OR  1/2 cup pink sprinkles :)

Directions:

1. In a small saucepan, pour the cream in and add the orange peel. Heat over medium until it almost starts boiling and then pull it off the heat. 2. In a separate bowl, add the chocolate. If it isn't in chip form, you should chop it up. 3. Pour the hot cream over the chips and stir until melted. 4. add the whiskey and vanilla; set aside for 30 minutes.

5. Once the mixture has set, dip out the chocolate with a spoon and gently roll it into a ball and place on a sheet pan. This process will be messy as the chocolate will be soft. It takes a bit of finesse.

6. Once all of the chocolate has been turned into balls, place it in the freezer for 5 minutes.

7. Pull the cold truffles out and roll them in the cocoa, sugar, and sprinkles. Eat them right away or store them in the fridge for a few days.